FOOD NEWS
21 Italian Desserts You Should Try At Least Once
BY ASIA LONDON PALOMBA
Crostata
Crostata is a thinly baked circular tart with a lattice top made with jam or the ever-popular Nutella. Apricot, peach, and raspberry are its traditional fillings.
The first alleged reference to this treat is found in a cookbook from the mid-15th century, which mentions it as savory and has instructions on filling it with pigeon or hen meat.
Millefoglie
Millefoglie is a delicate cake made with fluffy vanilla custard sandwiched between layers of thin and flaky puff pastry, which is best eaten with espresso or ristretto.
It descended from the French pastry mille-feuille, which first burst onto the dessert scene in a 1651 cookbook. It has been widely adopted across Italy over the generations.
Ciambelle al Vino
Ciambelle al Vino, or "wine donuts," are circular, crunchy, and not-too-sweet cookies made with sugar, olive oil, red or white wine, flour, and some aniseed.
Usually eaten with Italian Passito, they're a staple in Italian restaurants in the Lazio region. They descended from the ancient wine-making hills of Castelli Romani.
Panna Cotta
Panna Cotta, which translates to "cooked cream," is an eggless custard made only with thickened cream, sugar, vanilla, and gelatin. It has a light and fresh texture.
It can be flavored with fruit syrup, fruit juice, or coffee, and topped with freshly cut fruits including strawberries and blueberries. It is usually eaten in small servings.
Torrone
A popular Christmas-time dessert for Italians, torrone is a rectangular nougat confection studded with toasted almonds, hazelnuts, or pistachios. It
can be hard or chewy.
Its origin is widely debated, but the most popular theory states that it appeared in the 15th century in northern Italy to celebrate the marriage of the Duke and Duchess of Milan.